Beef Steak with Roasted Onion Tahini Lemon Sauce, served with Golden Cauliflower and Parsley Quinoa

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a sheet pan, toss the cauliflower with 1 tablespoon olive oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. On the same pan, place the onion wedges and the whole garlic clove with a little oil. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until the cauliflower is golden and the onion is very tender.

2. 2

   While the vegetables roast, place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the water is absorbed. Let stand for 5 minutes, fluff with a fork, and mix with half of the parsley, a little lemon zest, and 1 teaspoon lemon juice.

3. 3

   For the sauce, transfer the roasted onion, roasted garlic, tahini, beef broth, 1 tablespoon lemon juice, the remaining lemon zest, 1 tablespoon parsley, red pepper flakes if using, and a pinch of salt to a blender or food processor. Blend until creamy. If desired, warm it over low heat for 2 to 3 minutes.

4. 4

   Pat the beef steak dry with kitchen towels and season both sides with the remaining salt, black pepper, and smoked paprika.

5. 5

   Heat a large skillet or grill pan over medium-high heat for 2 minutes. Add the remaining tablespoon of olive oil and sear the beef steak for 3 to 5 minutes per side, depending on thickness and desired doneness. If you prefer to finish it in the oven, transfer the skillet to the oven at 200°C / 400°F for 3 to 5 more minutes.

6. 6

   Remove the meat and let it rest for 5 minutes before slicing. Toss the golden cauliflower with the chopped garlic while it is still hot so it absorbs the aroma.

7. 7

   Serve a bed of parsley quinoa, add the golden cauliflower on the side, and place the sliced beef steak on top or alongside. Spoon over the roasted onion, tahini, and lemon sauce, and finish with the remaining parsley.